Spicy Beef and Vegetable Stew
Warm up your soul with this hearty and flavorful Spicy Beef and Vegetable Stew, a one-pot wonder that's perfect for cozy nights or family meals. Tender chunks of beef chuck roast are seared to perfection and infused with a rich blend of smoked paprika, ground cumin, and a kick of cayenne pepper, giving the dish its signature spicy warmth. Simmered alongside wholesome vegetables like carrots, potatoes, and bell peppers in a savory broth of beef stock, diced tomatoes, and tomato paste, this stew is brimming with robust flavors and nourishing ingredients. The dish comes together with just 20 minutes of prep, and a slow, simmering cook time ensures melt-in-your-mouth beef and a deeply satisfying flavor. Serve with a garnish of fresh parsley for a bright finish, and enjoy a comforting, protein-packed meal that's as nutritious as it is delicious. Perfect for batch cooking or feeding a crowd, this spicy stew is sure to be a family favorite! Keywords: Spicy Beef Stew, hearty stew, beef and vegetable stew, comfort food, one-pot meals.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 3 carrots, sliced
- 4 potatoes, diced
- 1 bell pepper, diced
- 4 cups beef broth
- 1 15-ounce can canned diced tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon cayenne pepper
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Cut the beef chuck roast into 1-inch cubes and season with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the beef cubes in batches to avoid overcrowding. Brown the beef on all sides, about 5 minutes per batch, then remove and set aside.
In the same pot, add the remaining tablespoon of olive oil and reduce the heat to medium. Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the sliced carrots, diced potatoes, and diced bell pepper to the pot, stirring to combine with the onion and garlic.
Pour in the beef broth, canned diced tomatoes (with their juice), and tomato paste. Stir well to combine.
Return the browned beef to the pot along with any accumulated juices. Add Worcestershire sauce, smoked paprika, ground cumin, cayenne pepper, and the remaining teaspoon of salt and 0.5 teaspoon of black pepper.
Bring the stew to a boil, then lower the heat to a simmer. Cover the pot and cook for about 2 hours, stirring occasionally, until the beef is tender and the flavors have melded.
Taste and adjust seasoning if necessary. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1524 mg | 66% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 6.7 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1320 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
